Recipe: Roasted sunchoke chips
Have a craving for potato chips but don’t want to ruin your diet? Try this instead. Roasted sunchoke chips eschew the grease, fat and calories that you would find in your favorite bag of potato chips. And they have more flavor — no, seriously! Try them for yourself!
Jerusalem artichokes are a great source of iron and also contain a substantial amount of thiamin, phosphorus and potassium.
- Sunchokes (aka Jerusalem artichokes)
- Rosemary, salt, pepper, garlic powder
- Oil or cooking spray
1. Preheat the oven to 400 degrees.
2. Use a vegetable brush to wash the sunchokes clean.
3. Thinly slice them and place them on a greased cookie sheet. (I put aluminum foil down first and use Pam cooking spray. This way, I have one less pan to clean — which also means less water to waste cleaning it — and I tend to use less cooking spray then I do oil, which means fewer calories/fat.)
4.Lightly spray the sunchokes with a little bit of cooking spray (or drizzle lightly with oil).
5. Sprinkle with salt, pepper, rosemary and garlic powder.
6. Roast for 25 to 30 minutes.